I loved baked potatoes loaded with all the good stuff on top.  I think my first two years of college I had a baked potato for dinner at least weekly.  I got this recipe in our Relief Society Bulletin and we all unanimously agreed that it was a keeper.

2/3 c butter
2/3 c flour
7 c milk
4 large or 6 medium baking potatoes, baked, peeled and cubed - about 4 cups
4 green onions, sliced
12 bacon strip, cooked and crumbled
1 1/4 c shredded cheddar cheese
1 c (8 oz) sour cream
3/4 tsp salt
1/2 tsp pepper

In a large pot, melt the butter.  Stir in flour, heat and stir until smooth.  Gradually add milk, stirring constantly until thickened.  Add potatoes and onions.  Bring to a boil; stirring constantly.  Reduce heat, simmer for 10 minutes.  Add remaining ingredients; stir until cheese is melted.  Serve with salt and pepper.  This will keep but you have to reheat it slowly and not bring it to a boil.  It separates in the fridge so you will need to stir in well when reheating it.
Makes 8 to 10 servings